Download PDFEAT CLEAN LIVE WELL | Summer | Page 129

NORI ROLLS ARE LIKE ASIAN BURRITOS – wrapping up all of my favorite ingredients and yielding an entire meal in one easy-to-serve roll. These make a great appetizer or light meal and are one of my favorite foods to pack for a picnic or a day at the beach.

Peach Avocado and Forbidden Rice Nori Rolls


1 cup forbidden black rice
1-3/4 cups water
Pinch of sea salt
3 tablespoons sesame seeds
1/2 teaspoon coarse sea salt
1–2 peaches, pitted, peeled and sliced into wedges
1–2 avocados, pitted, peeled and sliced into wedges
3 scallions, cut into 3-inch pieces and sliced lengthwise into thin strips
1⁄4 cup pickled sushi ginger
2 teaspoons brown rice syrup
2 teaspoons brown rice vinegar
1 teaspoon hot pepper sesame oil
4 sheets toasted nori
1⁄4 cup tamari


Place rice in pot or rice cooker with water and salt. Bring to boil, reduce heat and simmer covered until rice is tender and water is absorbed (about 30 minutes). Remove from heat and set aside to cool slightly.

In dry skillet over medium heat, pan-roast sesame seeds until lightly browned and fragrant. Remove from heat and transfer seeds to mortar. Add sea salt and use pestle to grind seeds and salt together until half the seeds are ground. Place next to work surface along with peaches, avocados, scallions and sushi ginger.

Drizzle syrup, vinegar and sesame oil over rice, toss to combine and add to line-up with other prepared ingredients.

Place a sheet of nori, shiny side down, on work surface or bamboo rolling mat, with a short side facing you. Press a thin layer of rice over the bottom third of the nori sheet (the side closer to you). Place peaches, avocados, scallions and ginger in a long thin strip across the middle of the rice. Sprinkle on sesame-salt mixture, then carefully fold the end of nori over the rice and continue rolling away from you to form a log. Moisten the edge with water to seal, and let roll sit 2–3 minutes for nori to soften. Cut crosswise into 1⁄2-inch pieces, arrange on serving dish and repeat to use up ingredients. Serve with tamari on the side for dipping.


Substitute mango when peaches are out of season.

© 2014 Terry Walters | Photography by Julie Bidwell



Download PDFCLEAN FOOD, revised edition | Winter | Page 269

THIS STUFFING FEATURES RICE BREAD, which is slightly heavier than other breads and has a sourness similar to sourdough. Rice bread also has no gluten, making it perfect for the wheat-sensitive members of my family. Look for rice bread in the freezer section of your natural foods store. For an extra-special presentation, roast a hubbard squash, fill it with the stuffing and bake. To serve, scoop out the stuffing along with some squash.


3 tablespoons extra virgin olive oil
1 large yellow onion, diced
5 stalks celery, diced
1⁄2 pound cremini mushrooms, diced
1⁄2 cup diced dried apples
2 tablespoons chopped fresh rosemary
2 tablespoons dried parsley
2-1⁄2 cups cooked chestnuts, diced
6 slices brown rice bread, cut into
1/2-inch cubes and toasted
1⁄2 cup vegetable stock
1 cup tamari
2 tablespoons mirin
Freshly ground black pepper
1 roasted butternut squash, optional
1⁄2 cup toasted slivered almonds
Chopped fresh parsley for garnish


Preheat oven to 400°F.

In large Dutch oven over medium heat, sauté onion in olive oil until soft. Add celery, mushrooms, apples, rosemary and dried parsley and sauté 4 minutes. Fold in chestnuts and toasted bread cubes and remove from heat.

In small bowl, whisk together stock, tamari and mirin. Drizzle over stuffing mixture to evenly soak. Season with pepper to taste and gently fold to combine all ingredients. Place in large casserole or stuff into roasted winter squash and bake 25 minutes until top is lightly toasted.

Remove from oven, top with almonds and fresh parsley and serve.


© 2012 Terry Walters



Download PDFCLEAN FOOD, revised edition | Snacks | Page 314

I STRONGLY ENCOURAGE YOU to double, triple or even quadruple this recipe, because once they come out of the oven they’re nearly impossible to resist.

Crispy Roasted Chickpeas


3 cups cooked chickpeas
2–3 tablespoons extra virgin olive oil
Sea salt
Seasoning of choice (see variations at right)


Preheat oven to 400°F.

Rinse chickpeas and drain well. Pat dry with a towel and spread evenly over parchment-lined baking sheet. Drizzle with olive oil and rub chickpeas with fingers to make sure they are coated. Sprinkle with a generous amount of sea salt and seasoning(s) of choice, and roast for 30 minutes or until golden and crisp on the inside but not burnt on the outside.

MAKES 3 cups


Experiment with a variety of different spices such as garlic powder, cumin, chili powder, cayenne, Chinese five spice, nutmeg, wasabi powder or your own unique spice blend.

© 2012 Terry Walters | Photography by Gentl & Hyers